Štruklji

Štruklji are Slovenian rolls of dough wrapped around a sweet or savoury filling, then boiled or baked. The most familiar fillings are cottage cheese, walnuts and poppy seeds. Štruklji are part of everyday Slovenian home cooking and are also served in restaurants. The filling decides whether they are served as a main course or as a dessert.

What it really is

A soft dough of flour, egg and butter is rolled out thin, spread with the filling and rolled up into a long log. The roll is wrapped, often in a cloth, and boiled in salted water until the dough is set and cooked through. Some cooks finish the rolls in the oven instead, so they are baked rather than boiled. The cottage cheese version is savoury and usually served as a main course. The walnut and poppy seed versions are sweet and eaten as a dessert.

How it's served

• Sliced into thick pieces and served warm.
• Savoury cottage cheese štruklji are often finished with melted butter.
• Sweet walnut and poppy seed versions are served as a dessert, sometimes with a dusting of sugar.
• Baked rolls are served warm from the oven, cut into slices.

How to write it on the menu

• Name the filling and the method, for example "cottage cheese, boiled" or "walnut, baked".
• Flag wheat in the dough, egg, milk from the cheese and butter, and walnuts. Ask the kitchen whether the baked version uses any other fat.
• The classic cottage cheese version is vegetarian, so say so on the menu.
• State whether it is a main or a dessert, and whether butter or sugar is served on top.